Loaded & Layered Nachos

Ingredients:
2 bags of tortilla chips
1 tin of pre-cooked kidney beans, drained and warmed
2 chicken breasts (or 9 mini cutlets)
300g grated cheddar cheese (you’ll have three 100g layers)
1 yellow onion, sliced
1 red pepper, sliced
2 avocado, smashed
200g salsa (hot)
1 red onion, chopped finely
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
1 tsp coriander
½ tsp hot chilli powder
1 pinch salt
2 tbsp olive oil
*all ingredients from @farmdrop ad pr product

Preheat your oven to 190c fan or 415 degrees Fahrenheit. Season your chicken with 1 tbsp olive oil, your paprika, garlic, cumin, coriander and chilli powder. Grill your chicken on a medium to high heat for about 10-14 mins (if using normal sized chicken breasts) or until fully cooked. In a pan, fry your yellow onion and red pepper with 1 tbsp olive oil until softening and deepened in colour. Gently heat your kidney beans in a pot of cold water until warm (but not boiling). While everything cooked, mix your smashed avocado, salt and red onion together in a bowl (this will be some dip once your nachos are done)!

Once all your cooked food is ready, grab a deep baking tray and start layering in the following order:
1 bag tortilla chips
100g salsa
Layer of grated cheese (you’ll have 3 in total)
Shred and add ½ of your grilled chicken
Half of your cooked onion/pepper mix
Half of your kidney beans
Layer of grated cheese (2nd layer)

Repeat all the layers and finish with your last layer of cheese! Cover with foil and pop into your oven for about 20 minutes or until all layers of cheese have melted and all contents in the dish are hot. Serve while cheese is stretchy (or save and reheat again later)!